Broiled Tomatoes With Olives And Garlic Recipes

GRILLED TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
• Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

BROILED PARMESAN TOMATOES

Steps:

• Slice tomatoes in half. Using a small spoon, remove seeds. Place tomato halves on a broiler pan coated with cooking spray. Combine the oil, garlic and pepper. Brush over tomatoes. Sprinkle with basil., Broil about 6 in. from heat for 3-4 minutes or until heated through. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 1-2 minutes longer or until crumbs are lightly browned. Serve immediately.

MOM'S BROILED PARMESAN TOMATOES

Steps:

• Preheat broiler. Arrange tomato halves, cut side up, in baking dish greased with 1/2 tsp olive oil.
• Mix garlic, parsley and olive oil, pour over tomatoes. Sprinkle with cheese.
• Broil 5 inches from heat for 3 minutes or until cheese is golden brown.

BROILED TOMATOES

Steps:

• Preheat your broiler on high. Position an oven rack 6 inches below the heating element (not directly below).
• Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half, so that the tomatoes can stand upright without wobbling.
• Spray the tomatoes all over with olive oil. Place them on a broiler-safe rimmed baking dish, cut side up.
• Sprinkle the tomatoes with salt, pepper, garlic powder, and thyme. Top with Parmesan, 2 tablespoons for each tomato half.
• Broil until the cheese is golden brown, 3-5 minutes.

ITALIAN NUTTHOUSE BROILED TOMATOES

Steps:

• Preheat your oven's broiler. Cover a broiler pan or baking sheet with aluminum foil, and coat with non-stick cooking spray.
• Arrange tomato slices in a single layer on the prepared baking sheet. Drizzle each slice lightly with olive oil, spreading oil evenly with finger if necessary. Season with salt, pepper, garlic, monosodium glutamate (if using), and oregano. Sprinkle Parmesan cheese over the top.
• Broil, 3 inches from the heat until cheese is browned and bubbly, 3 minutes.

BROILED FETA WITH GARLICKY CHERRY TOMATOES & CAPERS

Steps:

• Preheat the broiler and set the oven rack in the top position. Place the feta in a small (1-quart) baking dish and set aside.
• Heat the oil in medium saucepan over medium heat. Add the garlic and cook, stirring constantly, until lightly golden, 1 to 2 minutes. Add the tomatoes, salt, pepper and sugar; cook, stirring frequently, until the tomatoes are softened and starting to burst, 2 to 3 minutes. Remove from the heat and stir in the capers.
• Scatter the tomatoes around the feta and broil until the feta is softened and browned on top, 3 to 4 minutes (but keep an eye on it as broilers vary greatly.) Serve warm with bread.

BROILED ITALIAN TOMATOES WITH GARLIC AND HERBS

Steps:

• Slice tomatoes in half through their equator and arrange in a baking dish.
• Peel garlic cloves and slice them thinly. Mince the herbs and divide in two.
• In a small skillet over medium heat, heat oil gently, then add sliced garlic. After one minute, add 2 tablespoons of the herbs and cook just until the garlic begins to brown.
• Remove from heat and drizzle the garlic-herb infused oil over the tomatoes.
• Broil for 7-10 minutes or until tomatoes are tender. Remove from the oven and sprinkle with salt and pepper and the remaining fresh herbs.
• Drizzle with balsamic vinegar and serve immediately.

GARLIC AND HERB BROILED TOMATOES

Steps:

• Preheat broiler to medium high.
• Cut plum tomatoes in 1/2 lengthwise. Squeeze or scoop out most of the pulp and seeds. Place the tomatoes flesh side up in a heat safe dish and season them with salt and pepper. In a bowl combine the bread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixture with pepper and sprinkle over the tomatoes. Place tomatoes under the broiler for 5 minutes or until golden brown

BROILED SWORDFISH WITH TOMATOES, ANCHOVIES, AND GARLIC

Steps:

• 1. Cut the swordfish into ten 3 1/2 ounce portions. Refrigerate until needed.
• 2. Sweat the shallots and garlic in the wine until the shallots are translucent. Remove from the heat and stir in the tomatoes and anchovies.
• 3. For each serving : Brush 1 portion of swordfish with 1/4 teaspoon of the oil and broil until golden brown and cooked through, about 6 minutes.
• 4. While the swordfish is broiling, heat 3 ounces of the tomato mixture in a small saute pan. Remove from the heat and add about 1/2 teaspoon of the basil. Toss to combine. Serve with the swordfish.
• Any firm-fleshed fish suitable for broiling, such as halibut or tuna, may be substituted for the swordfish.
• Analysis per serving:
• Calories 160; total fat (g) 6; saturated fat (g) 1.5; cholesterol (mg) 40; sodium (mg) 170; total carbohydrate (g) 2; dietary fiber (g) 0; sugars (g) 1; protein (g) 21.

BROILED TOMATOES WITH OLIVES AND GARLIC

Steps:

• Preheat broiler.
• Cut tomatoes into 1/2-inch-thick slices. Oil a shallow baking pan large enough to hold tomatoes in one layer and arrange tomatoes in pan.
• Pit olives and chop fine with garlic. In a small bowl stir together olive mixture, oil, salt, and pepper. Brush tomatoes evenly with mixture and broil about 3 inches from heat 8 minutes, or until bubbling.